LOADED HUMMUS – WITH GINGER WINE SAFFRON GLAZED ONIONS.

There are 3 ways to do this recipe:

1) With store bought Hummus

2) Using Canned Cooked chick peas

3) Using uncooked chick peas (which we thinks tastes far superior!)

Ingredients (using pre made Hummus – easy!)

  • 1 cup Hummus
  • 1/2 cup Stone’s Ginger Wine Saffron Glazed onions
  • 4 tablespoons assorted seed sesame, sunflower, pepita, nigella (or just use some store bought dukka)
  • 4 table spoon chopped nuts almond & pistachio is good, anything fresh and roasted on hand!
  • 1/2 cup picked fresh herbs of any of the following – mint, coriander, parsley or chives.
  • Extra Virgin Olie Oil to garnish

To make the Stone’s Ginger Wine Saffron onions:

  • 8 onions thinly sliced
  • 1 cup honey
  • 1 cup sugar
  • 4 tablespoons butter
  • 1 cinnamon stick
  • 1/2 cup Stone’s Ginger Wine
  • 1 teaspoon saffron or generous pinch
  • 1 teaspoon salt
  • 1 pinch white pepper
  • 1/2 cup water
  • 1/2 cup dried apricots (cut into slithers) or golden raisins

Peel and thinly slice the onions. Transfer them to a pot or deep frypan, with the honey, sugar, butter, cinnamon, ginger wine, saffron, salt, pepper, and water. Cover the pot and bring the mixture to a boil. Reduce the heat to medium-low or low and simmer for a half hour or longer, stirring occasionally, until the onions are very soft and golden. Add the dried fruit very gently continue to simmer for another 30 mins until the onions are glossy and liquid has evaporated.

Stir in orange flower water to taste. Remove the caramelized onions from the heat and set them aside until needed.

Note : Add more water only if the liquids evaporate before the onions are cooked.

“Stone’s Ginger Wine Saffron Onions ” can be used immediately or allowed to cool and then kept in the refrigerator until needed. It should last for about a 4 week’s when refrigerated. It can also be frozen.

Serving Suggestions :

Serve with you’re favourite Tagine & couscous, you can serve it alongside meat as a condiment.  Try with using it in  sandwiches in a grilled cheese toastie, as well as serving it alongside a cheese board with crackers, fruit, and nuts . Even with scrambled eggs for breakfast .

Method – (below is the option if you do not use store bought Hummus and you want to cook the chick peas.)

To cook chickpeas : 1 1/4 dried chick peas for approx 3 cups cooked chick peas

Soak beans overnight in a large pot covered with cold water, allowing 5cm of extra water to cover beans from top, it will times by three in volume over night.

The following day drain and refresh with cold water and again cover with about 5cm of water to cover, bring to a rolling boil and cook peas until they are soft to bite, to test take one chick pea and see if you can easily smash it between your fingers. This will take 1 – 2 hrs depending on the age and size of the peas. Hummus won’t be amazing if the peas are under cooked or even worse over cooked peas !!!

Once peas are cooked turn off heat, and rest in the warm water, until you are ready to blend in the food processor, this keeps the warm and moist, you will use some of this hot water to make the hummus don’t throw it out.  Note : Hummus is best made with warm chickpeas !

Ok now you are ready to make hummus:

  • 1 – 2 cloves garlic finely grated
  • 1/4 cup lemon juice or 1 large lemon
  • 1/2 cup olive oil
  • 3 cups cooked chick peas  ( from 1 1/4 cups dried & soaked over night )
  • 1/3 cup tahini
  • 1/2 – 1 cup cooked chick pea water
  • 2 teaspoon’s roasted ground cumin
  • generous pinch salt
  • Opt 1 pinch cayenne if you like it spicy !
  • Extra virgin olive oil
  1. Place in a blender garlic, salt, lemon juice, olive oil blend until its emulsified then add chick peas and tahini puree. Slowly pour in chick pea water until you have a beautiful smooth hummus. The longer you puree the smoother the hummus.
  2. Season with extra salt if required, cumin, cayenne and a touch more lemon if you like !
  3. We also add a big splash of extra virgin olive oil.  It’s better to have the hummus silky smooth and not too thick, as when it cools down it stiffens up quite a bit. You can even cover the hummus with a thin layer of extra vigin oilve oil to keep the surface from drying out. Keep refrigerated.